Instructions

1. Begin by placing the all-purpose flour in a shallow dish and season it generously with salt and pepper.
2. In a separate shallow dish, beat the eggs until well combined.
3. In a third shallow dish, spread the breadcrumbs evenly.
4. Take each veal or pork cutlet and dip it into the seasoned flour, shaking off any excess.
5. Next, immerse the cutlet in the beaten eggs, allowing any excess to drip off.
6. Finally, coat the cutlet in the breadcrumbs, pressing gently to ensure the crumbs adhere well. Repeat this process with all cutlets.
7. Heat a generous amount of vegetable oil in a large skillet over medium-high heat until shimmering.
8. Carefully add the breaded cutlets to the skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
9. Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
10. Serve hot, garnished with lemon wedges for squeezing over the schnitzel.